Spaghetti Bolognese using leftover meatballs

A sweet, rich meat sauce is always a welcome treat in my home.  My boys can’t get enough of spaghetti and meatballs, but my husband and I tire of eating the same thing several days in a row. This is an easy way to reinvent leftover meatballs. Just crumble, sauté along with your favorite jarred tomato sauce and add some fresh herbs to liven it up.  I also add a splash of cream. There is something so tangy and delicious about luscious heavy cream and acidic tomato sauce, it’s the perfect combination.  But, by far, the best part about this dish is that it takes minutes to prepare.  If you’ve got cooked pasta, use that, but I love this sauce on top of spaghetti squash.  My kids don’t know the difference and it’s a nice change from pasta.  Give it a try, would love to hear your thoughts.

xo, Roni

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Saute a couple cloves of minced garlic in olive oil.  You can also add fresh or dried thyme to add more depth to the sauce.

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Next add your crushed meatballs.  I microwave them for 30 seconds to soften them, then crumble by hand into the pan.

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Add a jar of your favorite tomato sauce, along with a couple splashes of water. It thins it just enough.

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Add a splash of cream.  I can’t tell you how much it livens the flavor of this dish, plus it somehow tastes like it’s been cooking for hours instead of minutes.

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This is my spaghetti squash.  I halved it lengthwise, scooped out seeds, drizzled with olive oil and salt and baked at 375 for 45 minutes.  Once it’s cooled slightly just fork, it shreds into these gorgeous crunchy long strips, that look just like spaghetti! Magic.

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Scoop a big heap of the spaghetti squash into a bowl and ladle the decadent sauce on top.  Add parsley and generous spoonfuls of parmesan and watch your family devour it.


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